A classic takeout favorite recipe that is faster than delivery, this Easy Shrimp Fried Rice features plump juicy shrimp, fluffy rice, and a savory sauce, all tossed together in one pan, but definitely no heavy, greasy after-feeling! A true weeknight hero that delivers bold flavor with zero stress.

Shrimp fried rice is such a classic comfort meal. I have many fond memories of this dish saving dinner on nights when I needed something loud with flavor but short on time. (Nobody seems to mind skipping the takeout menu when the kitchen smells this good!)

It is the meal that comes out for those specific cravings, like busy weeknights or lazy weekends, and when you want something that feels exciting without the extra work. Occasionally, we’d just have it as a treat because it feels special!

It is the sort of dinner that you look forward to the moment the aromatics hit the pan, ALWAYS have a second bowl of… and are very disappointed when there are no leftovers. (Usually because, with flavor this balanced and satisfying, it disappears immediately!)

It’s also wonderfully reliable. From a recipe where the shrimp cooks in minutes, the rice gets just the right chew, and the whole dish feels handled without a pile of dishes waiting after.

Ingredients in Shrimp Fried Rice

This ingredient list stays familiar and easy, which makes it perfect for busy nights.

How to make Shrimp Fried Rice

This recipe moves quickly and rewards steady stirring and good heat.

1. Season the shrimp

Pat the shrimp dry, then season lightly with salt and black pepper. Set them aside so they stay ready once the pan heats. This step builds flavor early.

2. Cook the shrimp

Heat sesame oil in a large skillet over medium high heat. Add shrimp in a single layer and cook until pink and just firm. Remove shrimp from the pan and set aside.

3. Build the base

Add diced onion to the same pan. Cook until soft and slightly golden. Stir in minced garlic and ground ginger and cook briefly until fragrant.

4. Scramble the eggs

Push the onion mixture to one side of the pan. Pour beaten eggs into the empty space. Stir gently until softly set, then mix them into the onions.

5. Add vegetables

Stir in frozen peas and carrots. Cook until warmed through and tender. This step adds color and texture.

6. Fry the rice

Add cooked rice to the pan. Break up clumps and stir so the rice picks up the flavors. Let it cook until lightly toasted.

7. Sauce and combine

Pour in soy sauce and stir well so everything coats evenly. Return shrimp to the pan and toss gently until heated through.

8. Finish fresh

Sprinkle sliced green onions over the top. Give everything a final stir and taste for seasoning before serving.

How to serve Shrimp Fried Rice

This dish works best served hot straight from the pan. A wide bowl keeps the rice fluffy and the shrimp front and center. It feels complete on its own, though a simple cucumber salad fits nicely on the side.

Leftovers reheat well and keep their flavor. I often enjoy it the next day when the rice tastes even better after resting.

Recipe Tips

Cold rice gives the best texture and avoids mushy results.
Do not overcook the shrimp since they firm up fast.
Keep the pan hot so the rice fries instead of steams.
Stir steadily to avoid sticking.
Taste before serving and adjust soy sauce if needed.